Exam 3

-Abrasive cleaners

- Acid cleaners ○ Mild acid-Acetic acid ○ Vinegar Strong acid- HCl, H3PO4, H2SO4

Cleaning Agents

-detergent synthetic (3) Soup Alkaline cleaners (3) (get rid of the fat) -Solvent based elements

1,000,000 lbs water 300 lbs of minerals in that 300 ppm water

1,000,000 lbs water 300 lbs of minerals in that 300 ppm water

High Temp machine vs Low temp machine

180 to 195 F 20 to 140 F Final rinse Sanitizing Boosted water w/ in 5ft of machine Chemical sanitizers

Minimum Light intensity (ft- candles)

50 foot candles -Prep areas 20 foot candles -Hand and dishwashing areas -Buffets and salad bars -Food displays -Wait stations -Restrooms -Reach-in storage (refrigerators) 10 foot candles -Walk-ins, -Dry storage, -Dinning rooms

Minerals occur as:

Carbonates, bicarbonates, sulfates or chlorides

Synthetic Detergents

Cationic • Has a positive charge in solution • Example: Quaternary ammonia Anionic • Has a negative charge in solution • Example: Sodium lauryl sulfate Nonionic • Has no charge in solution • Example: Sterox

True or False: Chemicals can be stored in food preparation areas if they are properly labeled.

False

True or False: Cleaning reduces the number of microorganisms on a surface to safe levels.

False

True or False: Tableware and utensils that have been cleaned and sanitized should be stored at least 2 inches off of the floor.

False

True or False: The temperature of the final sanitizing rinse in a high-temperature dishwashing machine should be 140 F

False

True or False: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.

False

Water hardness- Minerals Water hardness is the amount of ______ in the water

Minerals

One ppm is equivalent to 1 lb of minerals in ___ million lbs of water

One

Apply Your Knowledge: To Sanitize or Not to Sanitize Which employee must clean and sanitize the items being used: Bill finishes deboning chicken and wants to use the same cutting board to fillet fish.

Sanitize

Apply Your Knowledge: To Sanitize or Not to Sanitize Which employee must clean and sanitize the items being used: Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8 am to 12 pm

Sanitize

Apply Your Knowledge: To Sanitize or Not to Sanitize Which employee must clean and sanitize the items being used: Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush

Sanitize

Hard Vs. Soft Water Classification Concentration (ppm)

Very soft Less than 60 Moderately hard 61 to 120 Hard 121 to 180 Very hard More than 180

Cooling Food: Requirements Cool potentially hazardous food from:

• 135 F to 70 F within 2 hours And then from • 70 F to 41 F or lower in the next 4 hours

Special Flooring needs Coving:

• A curved, sealed edge placed between the floor and wall • It eliminates sharp corners or gaps that would be impossible to clean • It must adhere tightly to the wall to: ○ (Eliminate hiding places for pests ○ Prevent moisture from deterioration the wall)

Designing or Remodeling a facility: The Plan Review Design plans may require approval by: Local regulatory agency The zoning or building department The plan should include:

• A proposed layout and mechanical plans • Type of models of proposed equipment • Specifications for utilities, plumbing and ventilation.

Cleaning and Sanitizing Food Contact Surfaces Food-contact surfaces must be washed, rinsed, and sanitized:

• After each use • Anytime you begin working with another type of food • After a task has been interrupted and the items may have been contaminated • At 4-hour intervals in the items are in constant use.

Water Supply Acceptable sources of potable water include:

• Approved public water mains • Regularly tested private sources • Bottled drinking water • Closed, portable water containers filled with potable water • Water in on premise water-storage tanks • Water transport vehicles that are properly maintained.

Cantilever-Mounted Equipment Cantilever-mounted equipment is:

• Attached to the wall or to a mount with a bracket • Easier to clean underneath and behind

Tea Brewing: Never hold brewed tea at room temp for more than 12 hrs

• Automatics tea and coffee makers ○ Water temp 175 F contact time 1 min • Steeping method ○ Water temp 175 F for 5 min

Backflow Prevention Methods

• Best method air gap (minimum size is 1 inch but 2 x diameter of the outlet. 2 inches pipe air gap has to be 4 inches • Vacuum breaker

Examples of minerals contributing to hard water:

• Calcium-Ca • Magnesium-Mg • Manganese- Mn • Iron-Fe

Walls Wet areas:

• Ceramic tile • Glassboard • Stainless steal ○ (Light colored ○ Ease of cleaning ○ No exposed construction-studs, joists)

General Rules for Holding Food When holding TCS foods:

• Check internal temperatures using a thermometer • Check temperatures at least every four hours ○ Discard food not at 135 F or higher or 41 F or lower ○ As an alternative, check the temperature every 2 hours to leave time for corrective action • Discard it after a predetermined amount of time • Protect it from contaminants with covers/sneeze guards • Prepare it in small batches so it will be used faster

Water should be:

• Clear • Sparkling • Free of pathogens • No off odors or flavors

Abrasive Cleaners:

• Contain a scouring agent that helps scrub hard-to-remove soil • Effective for removing: ○ Baked-on food in pots and pans ○ Soil on floors • Should be used with caution since they can scratch surfaces

Solvents Cleaners (Degreasers)

• Contain grease dissolving agents • Effective for burned-on grease ○ Oven doors, backsplashes, and range hoods • Usually only effective at full strength

Cleaning Agents: Detergents

• Contain surfactants (surface-acting agents) • Allows detergent to penetrate and soften soil Types • General-purpose detergents (mildly alkaline) ○ Used to clean fresh soil • Heavy duty detergents (highly alkaline) ○ Used to remove aged or dried soil, wax, and baked-on grease

Before cooling food, start by reducing its size: Use metal containers Keep foods covered

• Cut larger items into smaller pieces • Divide large containers of food into smaller containers or shallow pans • Dense food tend to cool more slowly

True or False: There must be minimum of twenty foot candles of light (215 lux) in a food preparation area.

• False

True or False: When mounted on legs, stationary equipment must be at least two inches (five centimeters off the floor.

• False

Off-Site Service: Catering When catering:

• Have drinking water for cooking, dishwashing, and cleaning • Ensure adequate power is available for cooking and holding equipment • Use insulated containers to hold potentially hazardous food Store cold food in containers on ice or in chilled gel-filled containers

Holding TCS Hot Food When holding TCS hot foods:

• Hold it at an internal temperature of 135 F or higher • Only use equipment that can keep it at proper temperature • Never use hot-holding equipment to reheat it • Stir at regular intervals to distribute heat evenly

Holding TCS Cold Food When holding TCS cold food:

• Hold it at an internal temperature of 41 F or lower • Only use equipment that can keep it at the proper temperature • Do not store it directly on ice ○ Whole fruit and vegetables are raw, cut vegetables are only exceptions ○ Place all other food in pans or on places first

Handwashing stations must be equipped with:

• Hot and cold running water • Liquid, bar, or powdered soap • A means to dry hands • A waste container • Signage indicating employees must wash hands • Sink is best is foot, knee, elbow or sensor operated

Ventilation systems:

• If adequate, there will be little buildup of grease and condensation on walls and ceilings. • Hoods, fans, guards, and ductwork must not drip onto food or equipment • Hood filters and grease extractors must be cleaned regularly • Hoods and ductwork must be cleaned periodically by professionals

Sewage A backup of raw sewage is cause for:

• Immediate closure • Correction of the problem • Thorough cleaning

Plumbing Only licensed plumbers should:

• Install plumbing systems • Install grease traps • Repair leaks from overhead pipes

Self-Service Areas To keep food safe on buffets and food bars: Ice used to keep food or beverages in should not be used in a food as an ingredient

• Install sneeze guards or food shields ○ Must be located 14 inches (36 cm) above the food counter ○ Must extend 7 inches (18 cm) beyond the food • Identify all food items ○ Label all containers ○ Place salad dressing names on ladle handles

Maintaining Equipment Once equipment has been properly installed:

• It must receive regular maintenance • It must be maintained by qualified personnel • Follow the manufacturers' recommended maintenance schedule

Holding Food Without Temperature Control: Hot Food Hot food can be held without temperature control for up to 4 hours if:

• It was held at 135 F or higher prior to removing it from temperature control • It contains a label from temperature control • It is sold, served, or discarded within four hors • Check with local inspection authorized before using this practice

Holding Food Without Temperature Control: Cold Food Cold food can be held without temperature control for up to 6 hours if:

• It was held at 41 or lower prior to removing it from refrigeration • It does not exceed 70 F during the six hours • It contains a label specifying: ○ The time it must be thrown out • It is sold, served, or discarded within six hours

Re-serving Food Safely Never re-serve: In general only unopened, prepackaged food can be re-served: Condiment packets Wrapped crackers or breadsticks

• Menu items returned by one customer to another • Plate garnishes • Uncovered condiments • Uneaten bread and rolls

Alkaline Cleaners- Fat removal

• Mild ○ Ex: Sodium bicarbonate or sodium carbonate • Heavy-duty ○ Ex: Sodium pyrophosphate ○ Can cause burns ○ Clean cooking equipment • Strong ○ Ex: concentrated sodium hydroxide (lye) ○ Can cause burns ○ Clean cooking equipment & drains

Installing Stationary Equipment Stationary equipment should be:

• Mounted on legs at least 6 inches (15 centimeters) off the floor Or • Sealed to a masonry base

Stationary tabletop equipment should be:

• Mounted on legs with a minimum 4-inch (10 centimeter) clearance between the equipment base and tabletop Or • The equipment should be tiltable or sealed o the countertop with a food-grade sealant

Vending Machines

• Must be clean and sanitary • If vending TCS: ○ Hot foods 135 F or above ○ Cold foods 41 For below • Must have a control to prevent out of temp foods being dispensed • Discard food past self-by-dates • TCS have 7 day shelf-life • Wash fruit with edible peel before placing in unit

Reheating TCS Foods Food reheated from immediate service: • Can be served at any temperature if it was properly cooked and cooled TCS food reheated for hot holding:

• Must be reheated to an internal temperature of 165 F for 15 seconds within 2 hours • Discard if it has not reached this temperature within 2 hours

Sanitation Standards for Equipment: NSF and UL Look for the following marks purchasing equipment:

• NSF International mark: ○ Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards • Underwriters Laboratory (UL) marks: ○ Equipment is in compliance with NSF standards or UL's own environmental and public health (EPH) standards.

Apply Your Knowledge: To Sanitize or Not to Sanitize Which employee must clean and sanitize the items being used: Jorge has used the same knife to shuck oysters for two hours

• Not to Sanitize

Plumbing: Cross-Connections and Backflow Cross connection

• Physical Link through which contaminants from drains, sewers and other wastewater sources can enter the potable water supply Backflow • Reverse flow of contaminants through a cross-connection into the potable water supply

Cooling Food: Methods for Cooling Food Safe methods for cooling food:

• Place it in an ice-water bath ○ Place containers into a sink or large pot filled with ice water § Place containers into a sink or large pot filled with ice water § Stir the food frequently ○ Stir it with an ice paddle § Food cools faster when placed in a ice-water bath and stirred with an ice paddle • Place it in a blast chiller ○ Blast chillers blast cold air across food at high speeds to remove heat ○ They are useful for cooling large items • Place it in a tumble chiller ○ Tumble chillers tumble bags of hot food in cold water ○ They are useful for cooling thick food • Add ice or cold water as an ingredient ○ The recipe is prepared with less water than required ○ Cold water or ice is then added later to cool the product and provide the remaining water • Use a steam-jacked kettle (if properly equipped) ○ Run cold water through the jacket to cool the food

Materials for interior Construction: Flooring When selecting flooring, consider the porosity of material:

• Porosity is the extent to which a material will absorb liquids • Flooring that is highly porous (absorbent) should be avoided since it: (Creates an ideal environment for microorganisms) (Can cause slips and falls) (Can become easily damaged)

Cleaning vs. Sanitizing Cleaning

• Process of removing food and other types of soil from a surface Sanitizing • Process of reducing the number of microorganisms on a clean surface to safe levels • Surface must first be cleaned and rinsed before being sanitized

Hard Surface Flooring

• Quarry and ceramic tile • Brick • Terrazzo and marble • Hardwood Advantages: ○ Nonabsorbent ○ Very durable ○ Excellent choice from restrooms and high-soil areas ○ (all have to be sealed to prevent damage)

Handwashing Stations Must be conveniently located and are required in:

• Restrooms • Food-preparation areas • Service areas • Dishwashing areas

Water Softening

• Reverse osmosis • Zeolite systems (adds sodium to water) • Ion exchange • Soda-lime systems (hot or cold)

Nonporous Resilient Flooring, includes:

• Rubber tile • Vinyl tile Advantages: ○ Relatively inexpensive ○ Can withstand shock ○ Easy to clean and maintain ○ Capable of handling heavy traffic ○ Resistant to grease and alkalis ○ Easy to repair or replace

Sanitation Standards for Equipment: Surfaces Purchase equipment with food-contact surfaces that are:

• Safe and durable • Corrosion resistant • Nonabsorbent • Sufficient in weight and thickness to withstand repeated cleaning • Smooth and east to clean • Resistant to pitting, chipping, scratching, and decomposition.

Cleaning Agents Cleaning agents must be:

• Safe for employee use • Stable and noncorrosive When using them: • Follow manufactures instructions carefully • Never combine cleaners or attempt to make up cleaning agents • Do not substitute one type of detergent for another unless the intended use is stated clearly on the label

Soap

• Salts of fatty acids ○ Not a good cleaning agent for food service or manufacturing ○ Reacts with minerals ○ Doesn't rinse well ○ Use for handwashing only

Lighting To prevent lighting from contaminating food, use:

• Shatter-resistant light bulbs • Protective covers made of metal mesh or plastic • Shields for heat lamps

Garbage disposal:

• Should be removed from food-preparation areas as quickly as possible to prevent pests and contamination • Should not be carried above or across food-preparation areas. • (leak proof and lined, lid needs to be closed to prevent health code violations)

Major impurities in water:

• Suspended matter • Pathogens • Dissolved flavor and odor compounds • Minerals • Environmental chemicals/ contaminants

Detergents

• Synthetics • Soap • Alkaline

Designing or Remodeling a facility: The Plan Review Design plans may require approval by:

• The local regulatory agency • The zoning or building department

True or False: A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could contaminate the water supply.

• True

True or False: Grease on an establishment's ceiling can be a sign of inadequate ventilation.

• True

True or False: Handwashing stations are required in dishwashing and service areas.

• True

Factors Affection Cleaning

• Type of soil • Type of cleaning agent • Surface being cleaned • Temperature • Duration of contact • Pressure applied • Type of water

Water Supply: Interruption If the water supply is interrupted:

• Use bottled water • Boil water (if allowed) • Purchase ice • Use boiled water for handwashing and essential cleaning • Consider using single-use items to minimize dishwashing

Serving Food Safely: Kitchen Staff To prevent contamination when serving food:

• Use clean and sanitized utensils for serving ○ Use separate utensils for each food ○ Clean and sanitize utensils after each task • Use serving utensils with long handles to keep hands away from food • Practice good personal hygiene

Off-Site Service: Delivery When delivering food off-site: Consider providing food safety guidelines to consumers

• Use rigid, insulated containers capable of maintaining proper temperature • Clean the inside of delivery vehicles regularly • Check internal food temperatures regularly • Label food with instructions for storage, reheating, and shelf life

Acid Cleaners:

• Used on mineral deposits and other soils alkaline cleaners cannot remove • Effective for removing: ○ Scale in dishwashing machines and steam tables ○ Rust stains and tarnish on copper and brass • Vary in type and strength based on the cleaner's purpose

Materials for interior Construction: Flooring Nonporous flooring should be used in:

• Walk-in refrigerators • Food-preparation areas • Dishwashing areas • Restrooms • Other areas subject to moisture, flushing, or spray-cleaning

Water Hardness

• Water Hardness reduces the efficiency of many cleaning agents and some sanitizers. • Minerals deposit on surface forming: ○ Water spots ○ Scale • Minerals can be corrosive and damage equipment (water heaters, dishwashers) • Mineral deposits trap bacteria • Mineral deposits are difficult to remove • Minerals can react with cleaning agents to that cleaners are no longer available to clean

Selecting and Installing Dishwashing Machines When selecting and installing dishwashing machines:

• Water pipes to machine should be as short as possible to prevent heat loss • Install the machines at least 6 inches (15 centimeters) off the floor to permit easy cleaning underneath • Post information regarding water temperature, conveyor speed, and chemical concentration on or near the machine • Position the machine so its thermometer is readable

Designing or Remodeling a facility: Kitchen Layout A well-designed kitchen will address:

• Workflow ○ (it must minimized that amount of time food spends in the temperature danger zone. ○ It must minimize the number of times food is handled.) • Contamination ○ (the risk of cross-contamination must be minimized. ○ Dirty equipment should not be placed where it will touch clean equipment or food.) • Equipment accessibility ○ (All equipment must be easily accessible for cleaning.)